|
<<
Back to Premix index
Laucke Cake Donut Premix
For the best of batter donuts you cannot go past this product. Just follow the instructions on the bag. If you are serious about this product be prepared to make up several batches during the day during peak trade periods. Nothing sells better than a hot and fresh cake donut just rolled in cinnamon sugar.
Ingredients
Unbleached Wheaten flour, Sugar, Milk Solids, Raising Agent (341, 450, 500), Soya Flour, Egg Solids, Salt, Vegetable Oil, Lecithin, Emulsifier (322,481), Flavour, Vitamin (Thiamine)
Method
|
RECIPE |
Auto Dropper |
Hand Dropper |
|
Cake Donut Pre-mix |
1 kg |
5 kg |
1 kg |
5 kg |
|
Water |
500 ml |
2.5 L |
550 ml |
2.75 L |
|
|
|
|
|
|
|
Yield weight |
1.5 kg |
7.5 kg |
1.55 kg |
7.75 kg |
|
Yield number (approx) |
36 |
180 |
36 |
180 |
Method
-
Important:
For a good result always adjust water temperature to provide a batter
temperature of 24˚C.
-
Place the water in your bowl first and your pre-mix on
top of this. Be prepared to vary the water up or down because all droppers
work a little differently. Increments of plus or minus 50ml per kg of
pre-mix is a reasonable adjustment.
-
Select the correct beater / paddle for the bowl being
used. Mix for one minute on low speed.
-
Scrape down bowl and mix on medium speed for one minute.
-
Remove the beater scraping off the excess batter. Scrape
down the sides of the bowl, cover with plastic and allow to stand for 10-15
minutes but no longer than 30 minutes. This is also very important to allow
proper hydration of the dry solids.
-
Set the fryer to 190˚C with clean frying oil and a frying
depth of 5 to 8cm.
-
Fill the depositor with batter and check the drop weight.
An average weight is 40g per drop. Transfer batter to machine or hand
dropper and drop from 2.5 to 4cm into frying oil at 190˚C.
-
Allow donuts to rise to the surface of the oil for 30 –
40 seconds and flip over for another 30 – 40 seconds.
-
Transfer your cooked donuts to the draining tray and
allow to drain for a minute or two before either rolling in cinnamon sugar,
or allowing to cool and ice or decorate as desired.
Trouble Shooting
|
Faults |
Reasons |
Remedy |
|
Crust too dark. Lack of volume. Poor shape. |
Oil too hot. |
Only fry at 190˚C |
|
Donuts spread in the frying oil absorb a lot of oil
and take too long to brown up. |
Oil too cold |
Only fry at 190˚C |
|
Lack of volume. Normal colour. Poor shape. |
Batter too hot. |
Maintain batter temperature between 24 and 26˚C. |
|
Donuts take too long to rise in the fat and absorb
too much oil and crack open too much. |
Batter too cold and / or excessive rest time. |
Maintain batter temperature between 24 and 26˚C. |
|
Untidy mis-shaped donuts which tend to rise unevenly
and sometimes crack open. |
Donuts being dropped from too far above the
frying oil surface. |
Maintain a drop height of between
2.5 – 4 cm. |
|
Donuts do not rise evenly or turn over while rising,
producing mis-shaped, cracked donuts. |
Drop tray in frying oil is too deep. |
Ensure tray is 5 - 8cm below the surface of the
frying oil. |
|
Donuts stick to the drop tray and develop a thick
crust and small volume. |
Drop tray too shallow or not clean. |
Ensure tray is 5 - 8cm below the surface of the
frying oil. Make sure the tray and the frying oil are kept clean. |
|
Donuts absorb excessive oil. |
Excessive turning in the fat or inadequate floor
time. |
Only turn donuts once after the first side is fried
and ensure the batter gets at least 10 minutes floor time. |
|
|
